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Easy Chicken Posole

Shruthi
Easy Chicken Posole is a hearty Mexican-inspired soup made with chicken, hominy, tomatoes, and aromatic seasonings.
Tender shredded chicken provides delicious flavor and protein.
Hominy adds a distinctive corn flavor and satisfying texture.
Tomatoes, onion, garlic, and chile powder create a savory broth.
Chicken broth brings all the ingredients together beautifully.
Fresh cabbage, radishes, cilantro, and lime brighten every serving.
This comforting soup is ideal for weeknight dinners and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 320 kcal

Ingredients
  

  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 2 cans hominy, about 15 ounces each, drained and rinsed
  • 6 cups chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes, 14.5 ounces
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons mild chili powder
  • 1 teaspoon dried oregano, preferably Mexican oregano
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh lime juice
  • 2 cups shredded green cabbage
  • ½ cup chopped fresh cilantro
  • 1 avocado, diced
  • Crushed tortilla chips or tostadas
  • Diced onion
  • Sliced jalapeños for extra heat

Instructions
 

  • Finely chop the onion, mince the garlic, and drain and rinse the canned hominy. Measure the seasonings and prepare the toppings so everything is ready before cooking.
    If you are using fresh chicken, trim away any excess fat. Pat the chicken dry with paper towels to help it cook evenly.
  • Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for approximately 4–5 minutes, stirring occasionally, until softened.
    Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for another 30–60 seconds, stirring constantly, until the spices become fragrant.
  • Stir in the tomato paste and cook for about one minute. Add the diced tomatoes, chicken broth, bay leaf, salt, and black pepper.
    Mix well, scraping the bottom of the pot to release any flavorful browned bits. Bring the mixture to a gentle boil.
  • Add the chicken breasts or thighs to the pot. Reduce the heat to maintain a gentle simmer and cover partially with a lid.
    Cook for approximately 15–20 minutes, depending on the size and thickness of the chicken, until the thickest part reaches an internal temperature of 165°F (74°C).
  • Transfer the cooked chicken to a clean plate and allow it to rest briefly. Use two forks to shred it into bite-sized pieces.
    Remove the bay leaf from the soup. Return the shredded chicken to the pot and stir it into the broth.
  • Add the drained hominy to the soup and simmer for another 10–15 minutes. This allows the corn kernels to absorb the delicious flavors of the broth while maintaining their pleasant, chewy texture.
    Taste the soup and adjust the salt, pepper, chili powder, or broth as needed.
  • Turn off the heat and stir in the fresh lime juice. This adds a bright, refreshing flavor that balances the richness of the broth.
    For a spicier posole, add a pinch of cayenne pepper or a finely chopped jalapeño while the soup simmers.
  • Ladle the hot chicken posole into serving bowls. Top with shredded cabbage, radishes, fresh cilantro, diced avocado, and additional lime juice.
    Serve immediately with warm corn tortillas, tortilla chips, or crispy tostadas for a complete and satisfying Mexican-inspired meal.

Notes

  • Choose your chicken: Chicken thighs provide a richer flavor, while chicken breasts offer a leaner option.
  • Use canned hominy: Canned hominy saves time and makes this recipe especially convenient.
  • Rinse the hominy: Rinsing removes excess canning liquid and helps keep the broth clean-tasting.
  • Control the spice: Mild chili powder creates a gentle warmth, while extra chile or jalapeño adds heat.
  • Adjust the consistency: Add more chicken broth if the soup becomes thicker than you prefer.
  • Prepare toppings separately: Keep cabbage, radishes, avocado, and cilantro fresh until serving.
  • Check the seasoning: Taste the broth before serving and adjust the salt and lime juice.
  • Allow flavors to develop: The soup tastes even more flavorful after resting briefly, making it a great make-ahead meal
Keyword Chicken Posole with Hominy, Chicken Pozole Recipe, Easy Chicken Posole, Easy Homemade Pozole Rojo, Mexican chicken soup, traditional Mexican soup